HungryChris

We plan on heading up to WF and TJs in Framingham, MA tomorrow and I hope to hook-up with some fresh Maine shrimp. I have plans for some shrimp Fra Diavlo on angel hair pasta and perhaps freezing a few pounds. I'll report my findings. Cheers, HC

There is nothing like an ice cold freshly shucked oyster brimming with liquor. I like a squeeze of lemon juice and a dab of cocktail sauce every once in a while. If I have a mignonette handy I'll do little sips of it in between oysters. I like fairly large Blue Points best. Just writing this makes my mouth water! Cheers, HC

Yesterday we made a field trip to A dong, Whole Foods and Trader Joe's in West Hartford. I was hoping to find live crabs at A Dong and or Maine shrimp at WF. I regret to report that I found neither. I had the same experience on a recent trip to Fairway, Citarella and WF in Manhattan.....very discouraging. Cheers, HC

Because we live in an area that is way too rural to have much of any market to speak of, I feel that I can bend the rules just a bit and mention areas that we go to to find what we like. A nice grocery run for us is to West Hartford so we can hit Trader Joes and Whole foods (no wine at TJ's though). This trip is about 120 mile R/T for us. If we are looking to add wine to the mix, it's Framingham, MA. This trip also includes TJ's and WF within a block radius and is about a 150 mile R/T. Either of these destinations will include items like dry aged steak, cheeses, fresh sardines (in season), Gus's pickles, Gulf of Maine shrimp (also in season) and whatever fruit looks great. I got some Asian pears at WF last weekend the likes of which I have never seen or tasted ever before. We try to get to Manhattan about once a month and there is no question that Fairway and Citarella on the UWS are our absolute favorites. We always include an end of the day trip up there to load up on things like olives (stuffed with almonds are one of our favorites) olive oil ( I love the try a taste of each space at Fairway). We usually get some little fruit tarts at Citarella. We also go to Balduccis and Zabars, but we don't think of them as 'must go to' like the dynamic duo of Fairway and Citeralla. I know part of the fascination for us is just seeing all that is available and recognizing that by choosing to live in the country as we have, we denied ourselves this bounty before we even knew it was there, but C'est la vie. I think what I am most envious of is the selection of fish in NYC. I never buy any because of the difficulty of schlepping it back to CT, but I would kill to have such a nice selection that I could choose from just on a seafood whim! You guys in the city have it so good that it just isn't fair. Cheers, HC

On an early morinig walk to Crystal Pier on our first day in San Diego I spotted a surfer sitting on a bench having a beautiful breakfast wrap. His eyes were closed as he ate. I knew at once that I had to try whatever he was eating. It was a #1 breakfast wrap from Kono's. It is a combination of cheese and eggs and avocado with a mild red sauce. We were hooked on the very first one and never tried another thing. Kono's has most of your traditional breakfasts, however. When you place your order you give the counter guy your name and the server brings it to wherever you end up sitting. We were pretty impressed that even though there was a long line at the counter every day, he knew our name after only hearing it the one time. Eating inside is nothing short of a crime if the weather is nice because there are tables right on the water across the street. A walk out on the pier to see what kind of fish people are catching and to get a close-up of the surfers at their task was our normal after breakfast routine and I recommend it. Getting a look at the cottages for rent right on the pier is also kind of neat. Cheers, HC

On a recent vacation in San Diego we stayed about a half block from the water near Crystal Pier. We became regular breakfast fans of Kono's right at the base of the pier. The first time we ordered way too much food, but the next day we split a #1 wrap. We had it cut in half and had the red sauce served on the side. On the third day we had the moves down pretty well. One of us would get in line to order the wrap and the other of us would scout out a waterfront table across the street. Those wonderful breakfasts were one of the many highlights of our vacation. I still crave them! Granted, it's plactic cups and trays, but they were a true bargain. To have a waterfront table (ok, so they too were plastic) and a great breakfast for 2 for way less than $10 is a find. My vote goes to Kono's for really great Cheep Eatz. Cheers, HC

I tend to be a conservative diner, but like to think I know a good steak when I come across one. I have had NY strip steaks at both Out Backs (Flamingo drive accross from the Rio and on the strip accross from Treasure Island). I am fond of dry aged beef and both these places have delivered what I think to be top quality at a reasonable price. There is also a Ruth Chris on Flamingo and Decature, but I have not tried it. I like my steaks rare and I think the steaks at both Out Backs were outstanding for the price. Cheers, HC

We leave for Las Vegas tonight. This will be our third trip there in two years. What do we like about it? Well, lets see, I want to start with Rosemary's, where we already have reservations for lunch tomorrow. This is an off the strip place (getting there from the strip brings you past Trader Joes as well as Whole Foods) that really doesn't look like much. On our first visit there I was amazed at how unusually good the service was for such a reasonably priced place. Every table, regardless of size, has their meals placed in front of the diner in unison and this can take the cooperation of many waiters at a time, when the food is delivered. This is a place that I think everyone who represents a waitstaff particularly if they think they do it well, should pay a visit to. Rosemary's makes the service at Gramercy Tavern look like kid's stuff. I happen to think Gramercy Tavern is one of NYC's finast pillars too, but watching the wordless communication between the waitstaff at Rosemary's is poetry in motion. If your dining guest leaves for the restroom, his or her napkin is quickly folded and placed back on the table. When they return, the chair is pulled out and pushed back in and the napkin placed back on their lap by someone who just happens by, like clockwork. It is really something to watch and I find it entertaining. This level of service is strived for by many, but accomplished by few. It makes me wonder if iron hand or kid gloves, or both were used in bringing it into reality. All that aside, if crappy food is delivered impeccably, what good is the service? Rosemary's has it covered. The food is spot on. One of our favorites is the BBQ shrimp with the blue cheese cole slaw. I must admit that I have stolen the idea behind the cole slaw on a few occaisions with pretty good result. My only complaint is that the menu does not change that frequently. If you have a car in Vegas, Rosemary's is manditory! Breakfast at Bouchon is another of our favorites providing the weather is good for outdoor dining. Their patio is simply awesome. In the really hot weather, getting there early before the sun gets a direct shot at you is a must. The food takes care of itself. It's all good. The last time we ate there Deb mentioned to the hostess as we were leaving that we tried to go to the Bouchon Bakery at Columbus Circle in Manhattan when it first opened, but were put off by the long lines. The hostess replied "Let me see if the chef is in" as she picked up the phone. After a few words on the phone she jestured to us that we should take a seat in the waiting area for a moment. Not long after that the chef appeared with 2 freshly made bouchon's wrapped to travel as an appology for our troubles at the Manhattan bakery. I think Deb went weak in the knees and I know I was more than impressed as I shook the young chef's hand. Does Bouchon have history........it does for us. On to Lotus of Siam: We were there once and as another poster mentioned we were there kind of late for the lunch. There were conflicting signs with different hours for the lunch service. They were breaking down the buffet and turning much of it into an employee meal. We were motioned in and seated nonetheless, but spent the next hour feeling like they were waiting for us to leave so they could eat. Our meals were more of an after thought rather than a thing of pride. I had to twist Deb's arm to go back, but I am convinced that we will do better this time. I have my heart set on the Nam Kao Tod (Chang Mai sausage, puffed rice with toasted peanuts) and the Northan Beef Laarb (which I shall order hot, Jason). I am surprised that nobody has mentioned (that I have seen) Batista's Hole in the Wall. It is by no means fine dining, but is still a fun experience. They have their bottomless caraf of wine which I guess is why we don't drive there. The first time we were there the little old man with his accordian was an annoyance, but we joked about him so much (I'm on Fiyahh, tonight!!!!!) afterwords that we had to go back. I'm not sure if we will end up there this time. I also have to mention the Vienna Beef hot dogs served at the race book in most of the Sun Coast hotels at 75 cents each, these are one of the tastiest deals in Vegas, baby! Cheers, HC

Sad word is that this fine CT institution known for it's steamed burgers and wonderful breakfasts succumbed to a devastating fire last night. Let's hope O'Rourke's Diner will rise again. HC

Kevin, Deb and I will be returning to TN this fall. We would both like to know what your idea of the best TN BBQ is and where it could be had. Any details would, of course, be appreciated. Cheers, HC

Howdy, Duck, My guess is that you chose jars that were too big. I did some meyer lemons a few months ago and I had to choose a jar that had the lemons well submerged in the juice. They came out quite well and I can't believe the same rules don't apply here. Cheers, HC

Cooking is one of my favorite hobbies. It has been for some time. When I go to someplace new, I go in the hope that my world of cooking will expand, usually, much to the chagrin of my favorite dining partner, Deb. Unless we are at a favorite spot that we have returned to for a favorite dish, I will order stuff that is new to me, in the hope that if it is great, I can strive to create it at home. That is one of my favorite tasks, plain and simple. In that light, I really can't imagine how my world would look if I did not like to cook. For that reason, I can't really relate to those that don't, except for Deb, but she knows that if she liked it, I'll try and make it for her. As far as food snob goes, hey, I don't want special treatment, I just want to be treated well and don't think that is too much to ask. If you have gone into the business of selling food, you must think you can do it well and I hope you are right. If you are not, I will not come back. Call me a food snob if you wish, I don't care. In case you wondered, the value of my knives or my car has absolutely no bearing on this issue to me. Cheers, HC

Chris, Could you comment on the state of bridge repair in the area. I was under the impression that heading up there was asking for trouble this season. I love the iced tea at Woodmans, but don't like the way they push french fries and onion rings at you. I was also there when a sign hung out by the menu stating " the clams are running large today." Boy, they were not kidding! Cheers, HC

I occaisionally drive more than a hundred miles, round trip to shop at Whole Foods because they have a great variety of items that just are not available to me in my rural area. I have bought soft shell crabs there (Providence, RI and Framingham, MA) on quite a few occaisions. Once any plant or animal has been ripped from it's normal environment, it has got to be stressful on that particular item, but what is WF suggesting here? Should the lobsters be shipped in tank trucks filled with water from the lagoon from which they were trapped and that recorded sounds from that area be played through hydrophones to keep them comfortable? Maybe when we spend all that money on them we should have the option to have them returned to the point of capture because we changed our minds. My guess is that those two items (lobsters and softshell crabs) are just so perishable that they are taking to the high ground to justify getting rid of the headache of stocking them. We, here at Supermarket X, will no longer sell Raid products because our research has indicated that it is stressful to ants. Cheers, HC

In tomato season I like to make a chopped tomato and basil salad with a fresh vinigrette, place it in the skin-on, halved avocado well. Take a bit of the avocado with each spoonful and add more dressing as needed. I think I like this best with the big Florida ones because they are bigger and last longer. In the winter I'll do the same with chopped hearts of palm instead of tomato. I can't say for sure, but am willing to bet this is at it's best when you are alive. Cheers, HC edited for speling.

I have an older brother who left the area for big cities as soon as he could. This spelled out a fundimental difference between us. To my mind, cities are ment to be visited, not lived in. Anyway, every time he returns to this area there are three things he always seeks out and always in the same order: Grinders, Fried Clams and Steamers. I think that is very telling. I should also point out that I seek out the same items on a regulay basis and have never left. Cheers, HC

JD, Whatever it takes, but you and I both know it will happen at some point, because it should. I remember eating Alaskin King Crab that we bought at the A&P for 69 cents a pound. There just was no demand for the stuff. A lot has changed since then and now I feel guilty for paying $8 / lb for King Crab since becoming addicted to Deadliest Catch. Fresh Maine shrimp will become a much sought after product, it's only a matter of time. The question is, how much time. Cheers, HC

I'm thinking that maybe the places that sell them should drop the prices just to get the volume and awareness up. That should get more folks interested in buying them as well as getting the turnover up to the point that fresh product is a given. Let consumer demand dictate the price after public awareness is established, but selling them at $5.99 / lb before demand is established is just a poorly conceived market practice, in my opinion. This is a great product with tremendous potential that has just been handled badly, period! Cheers, HC

Unfortunately it's just a fact of life. The longer a fish is swiming around, the greater the chances of picking up parasitic worms. It's one of the reasons that I don't like eating pieces of really large fish. Striped bass, unless they are farm raised, have to be so big to be legal that they have just been around too long to suite me. They have also been picking up pcb's for a much longer time as well. You just have to look carefully at what you are buying and be aware. Cheers, HC

We were there (University Heights) this last w/e and I noticed the same display case. I could swear it wasn't there last time. That has got to be the closest place to me so far. HC

As a former manager, meat cutter, cook, line cook, bar tender, service bar tender and waiter, I recognize the pressures involved with running a place. I always like to see people who excell in their food server tasks and understand how difficult it is to keep only those good folks in the field and weed out the rest. It is just a tough thing to do and it wears you down. I usually tip 20% unless there was a problem because I recognize that keeping good people in that business is a challenge on a number of levels. If, however, I get bad service that percentage goes down quickly because I do not want to perpetuate a bad thing. Cheers, HC

When Megan mentioned beef cheek it reminded me that I had recently made a beef stew using beef cheek meat and discovered that it makes an intoxicatingly good rich broth that would make a great soup, perhaps beef cheek and onion. Cheers, HC

I have 'wet aged' whole strips a few times in the past with good result and I think it is only a matter of time before I do the dry age as well. From what I have read there is a little more risk when dry aging and that has kept me from trying up until now. I think if I put the whole strip on a rack in a sheet pan and wrap the strip in a clean cotton towel that I change daily, I should do OK. I think selecting a strip with good solid fat covering is also a good idea. It might make a fun project to document here as well. Hmmmmm Cheers, HC

My feelings about OG are as follows: The salad you get in the average restaurant in the US is nothing more than a check in the box, 'Yeah, we have that.' I happen to like a salad that was not put together days ago and served in spite of a few brown leaves or wilted gooey members. (When I make a salad at home I wash it carefully inspecting the rinse water each time. I like to eat it without wearing my glasses, secure in the knowledge that all surprises have been removed.) I look at the OG as a place to get reliable salad and soup, nothing more and I will turn to it in a strange town knowing that I can depend on that part of the operation. In past years I have had angel hair pasta dishes delivered with the tips of the pasta dried out by the heat lamps and just stopped looking to the place for anything more than soup and salad. As far as going to the OG in Manhattan, I can't EVER see that happening! We try to get to Manhattan once a month, but always have a special place or two in mind and half the fun is doing the research days in advance. OG has it's place, but we are not family! Cheers, HC

The only place we have been able to find dry aged prime beef (the NY Strip in particular) has been at Whole Foods in West Hartford. I am interested to know where else it is available. We have seen it in the Providence WF during holiday season and struck out today at the Framingham store. They said they didn't have the room. I have considered dry aging it myself, but that creeps Deb out so I'll have to work into that. Getting it mail order is like buying property by the time you pay shipping and then you eat it and it's gone. Thanks and cheers, HC